Betty Crocker Liver with Piquant Sauce
Experience classic comfort food with a twist in this Betty Crocker Liver with Piquant Sauce recipe! Tender, pan-seared beef liver gets a flavor upgrade with a rich and tangy sauce made from caramelized onions, zesty white vinegar, sweet brown sugar, and savory tomato paste. Perfectly balanced and irresistibly bold, this dish offers a quick and hearty meal in just 35 minutes, making it a weeknight favorite. Garnish with fresh parsley for a pop of color and serve over creamy mashed potatoes or alongside rustic crusty bread to soak up every drop of the delectable sauce. Whether you're a liver enthusiast or looking to try something new, this retro-inspired recipe is sure to delight.
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Ingredients
- 1 pound Beef liver
- 0.5 cup All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Butter
- 1 large Onion, thinly sliced
- 2 tablespoons White vinegar
- 1 tablespoon Brown sugar
- 2 tablespoons Tomato paste
- 0.5 cup Water
- 1 tablespoon Parsley, chopped (optional, for garnish)
Directions
Step 1
Rinse the liver under cold water and pat dry with paper towels. Trim any connective tissue or membranes if necessary, then slice into 1/4-inch thick pieces.
Step 2
In a shallow dish, combine the flour, salt, and black pepper. Dredge each liver piece in the flour mixture, shaking off any excess.
Step 3
Heat a large skillet over medium heat and melt the butter until it starts to bubble. Add the flour-coated liver pieces in a single layer, working in batches if needed to avoid overcrowding the pan.
Step 4
Cook the liver for 2-3 minutes per side, or until lightly browned and cooked through. Remove the liver from the skillet and set aside on a plate. Cover to keep warm.
Step 5
In the same skillet, add the sliced onion and sauté for 3-5 minutes, or until softened and lightly caramelized.
Step 6
Stir in the vinegar, brown sugar, and tomato paste, stirring well to combine and deglaze the pan.
Step 7
Add the water and bring the mixture to a gentle simmer. Let the sauce cook for 4-5 minutes, stirring occasionally, until slightly thickened.
Step 8
Return the cooked liver to the skillet, spooning the piquant sauce over the pieces. Allow the liver to heat through for about 2 minutes.
Step 9
Transfer the liver to a serving plate and pour the remaining sauce over the top. Garnish with chopped parsley, if desired.
Step 10
Serve immediately with mashed potatoes, steamed vegetables, or crusty bread for a complete meal.
Nutrition Facts
| Serving size | (832.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 924.9 |
| Total Fat 17.3g | 0% |
| Saturated Fat 7.8g | 0% |
| Polyunsaturated Fat 3.9g | |
| Cholesterol 1052.3mg | 0% |
| Sodium 3644.0mg | 0% |
| Total Carbohydrate 106.6g | 0% |
| Dietary Fiber 7.9g | 0% |
| Total Sugars 28.0g | |
| Protein 85.1g | 0% |
| Vitamin D 145.1IU | 0% |
| Calcium 125.7mg | 0% |
| Iron 21.7mg | 0% |
| Potassium 1927.6mg | 0% |
Source of Calories